Zutaten für Paleo Breakfast Veggie Hash With Eggs
- Extra Virgin Olive Oil
- 1 tablespoon grass-fed butter (Kerrygold recommended)
- Garlic Cloves
- Sweet White Onion
- Yellow Squash
- Mushroom
- Salt And Pepper
- Cherry Tomatoes
- Fresh Spinach
- 2 eggs per person
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Zubereitung von Paleo Breakfast Veggie Hash With Eggs
- Heat 1 tablespoon olive oil and 1 tablespoon grass-fed butter in a large non-stick skillet over medium heat.
- Add 1/2 cup chopped onion and 2 cloves minced garlic. Sauté for 2 minutes until softened.
- Add 1 cup chopped butternut squash (or your choice of vegetables) and cook for 2 more minutes.
- Add 1 cup sliced mushrooms and cook for 5 minutes, or until vegetables are tender-crisp.
- Season with salt and pepper to taste. Add 1 cup halved cherry or grape tomatoes and 1 cup fresh spinach. Cook until spinach wilts (about 2-3 minutes).
- Drain any excess liquid from the hash.
- While the hash cooks, prepare 2 eggs per person to your liking in a separate pan.
- Divide the hash mixture evenly among plates.
- Top each serving with 2 cooked eggs.
- Serve immediately with a side of turkey bacon (optional) and avocado slices (optional).
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
20g
Fat
57g
Carbs
3g
Recipe Tags (Choose a tag and find related recipes!)
30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For 1 Or 2 Breakfast Eggs Dairy Vegetables American Easy Diabetic Eggs Dietary Low Sodium Gluten Free Low Calorie Low Carb Free Of Something Low In Something Greens Spinach Squash Brunch Number Of Servings Zucchini
